Method for operating a kitchen system, kitchen system for preparing food, and computer program product

ABSTRACT

A technique to operating a kitchen system for at least partially automatic preparation of food, a kitchen system and a computer program product are proposed, wherein one or more preparation parameters for one or more preparation steps and/or one or more kitchen appliances of the kitchen system to be used for the preparation are determined, adjusted and/or selected automatically and using a database system.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit under 35 U.S.C. 119(a) to EuropeanPatent Application No. 20 165 869.7, filed Mar. 26, 2020, the disclosureof which is incorporated herein by reference in its entirety.

SUMMARY

The present technology relates to a method for operating a kitchensystem, a kitchen system for preparing food and a computer programproduct.

Electrically operated kitchen appliances are known from the prior artwhich carry out the preparation of food at least partially automaticallyon the basis of an electrically stored or digital recipe. For example, auser can select a recipe from a recipe database via a user interface ofsuch a kitchen appliance. The user is then guided through the individualpreparation steps, wherein one or more preparation steps are performedat least partially automatically by the kitchen appliance, depending onthe functional scope of the kitchen appliance.

One exemplary object of the present technology is to provide an improvedmethod for operating a kitchen system and an improved kitchen system forat least partially automatic preparation of food, wherein a simple, fastand/or reproducible preparation and/or processing of food is enabled orsupported. In particular, by means of the method and the kitchen system,a simple, fast, (partially) automatic and/or reproducible preparationand/or processing of recipes with an (individually) adaptedamount/quantity of the food shall be enabled or supported.

The problem is solved by a method, a kitchen system or a computerprogram product as disclosed herein.

The proposed kitchen system has one or more kitchen appliances forpreparing and/or processing food. In particular, the proposed kitchensystem is designed to prepare and/or process, by means of one or morekitchen appliances, one or more food items/ingredients into a mealand/or a dish.

A kitchen appliance in the sense of the present technology is a devicefor preparing food/meals/dishes and/or for processing, in particular forheating, chopping and/or mixing/stirring, food/ingredients. For example,a kitchen appliance in the sense of the present technology may be astove, an oven, a microwave, a refrigerator, a kettle, a grill, atoaster, a cooking pot, a (frying) pan, a container, a bowl, a form, atray or the like.

Preferably, at least one kitchen appliance of the kitchen system isdesigned as a kitchen machine for at least partially automaticpreparation and/or processing, in particular for heating, choppingand/or mixing/stirring, of food.

A kitchen machine in the sense of the present technology is anelectrically operated, in particular multifunctional, kitchen appliancethat has one or more preparation functions, such as a heating, choppingand/or mixing/stirring of food. For this purpose, a kitchen machine maybe equipped with an optional vessel for the food, an electric heatingsystem for heating the food, and/or a stirrer for stirring/mixing and/orchopping the food.

However, a kitchen machine in the sense of the present technology mayalso be any other electrically operated kitchen appliance for preparingand/or processing, in particular for heating, food, such as a stove, anoven and/or a microwave.

A food in the sense of the present technology is preferably a foodstuff,aliment, nutritional product, beverage, drink and/or a luxury food forconsumption. Food may be, for example, products of plant origin, such asvegetables, fruit and/or a (dried) grain product, and/or products ofanimal origin, such as eggs, meat products and/or dairy products.

A food in the sense of the present technology can be solid, liquid,viscous, mushy, pasty or the like.

A food in the sense of the present technology can be an initial,intermediate and/or final product for consumption and/or for a mealand/or a dish. In particular, a food in the sense of the presenttechnology can form an ingredient for a dish and/or a meal and/or itselfbe formed by a plurality of foodstuffs and/or itself be a dish and/ormeal.

The proposed kitchen system, in particular the kitchen machine of thekitchen system, preferably comprises a user interface, a data processingdevice and a control device.

The data processing device is preferably (in terms of data connections)connected or connectable to a (digital) recipe database with one or more(digital) recipes, a (digital) food database with at least one foodparameter for one or more foods and/or a (digital) appliance databasewith at least one appliance parameter for a plurality of kitchenappliances.

Additionally or alternatively, the kitchen system or the kitchenmachine, in particular a memory of the data processing device, may havethe or an additional recipe database, food database and/or appliancedatabase.

Via the user interface, a user can select a recipe from the recipedatabase to be executed and/or prepared by means of the kitchen system.

A database in the sense of the present technology is preferably a(digital) collection of data and/or of data sets with multiple data.Particularly preferably, a database in the sense of the presenttechnology is designed as a relational and/or table-based database. Inparticular, a database in the sense of the present technology comprisesat least one table and/or a (digital) collection of tables, inparticular wherein the rows of the table each contain a data set and thecolumns of the table each contain at least one attribute.

Preferably, the recipe database, the food database and/or the appliancedatabase are/is designed as a relational and/or table-based databaseand/or included in the (common) database system.

As explained above, the recipe database preferably has a plurality ofrecipes.

A recipe in the sense of the present technology is preferably aprogrammatic and/or digital instruction for the preparation and/orprocessing of food by means of the kitchen system and/or the kitchenmachine, in particular for preparing a food (product), meal and/or dishand/or components thereof.

Preferably, a recipe in the sense of the present technology comprisesone or more (sequential) preparation steps, each preparation stepcomprising one or more details, indications, items of information,values, characteristics and/or parameters concerning a food to be usedand one or more details, indications, items of information, values,characteristics and/or parameters concerning a kitchen appliance to beused and/or an action to be performed, hereinafter referred to aspreparation parameters. For example, a preparation step may comprise a(predetermined) indication of the amount/quantity of food to be used,hereinafter referred to as the recipe quantity, and as a (first)preparation parameter a temperature of a kitchen appliance to be set andas a (second) preparation parameter a time for which the quantity offood is to be exposed to the temperature.

A preparation parameter in the sense of the present technology may beselected from a time, in particular a heating time, a cooling time, achopping time or a mixing time, from a temperature, in particular aheating temperature or cooling temperature, from a pressure, arotational speed, in particular of an electric motor, and/or from apower, in particular a heating power or cooling power.

Particularly preferably, a recipe in the sense of the present technologyis structured in tabular form and/or is designed as a (digital) table,in particular wherein each row and/or each data set contains at least orexactly one preparation step and/or contains indications/details about apreparation step. In particular, in a recipe, one or more details,indications, items of information, values, characteristics and/orparameters relating to food to be used, one or more kitchen appliancesto be used and/or one or more actions to be performed and/or one or morepreparation parameters are assigned to each preparation step—preferablyin tabular form.

The control device of the kitchen system, in particular of the kitchenmachine, is designed to execute the recipe and/or the preparation of afood and/or individual, multiple or all preparation steps at leastpartially automatically on the basis of the recipe, in particular of thepreparation parameter(s) mentioned in the recipe, in particular bycontrolling an electric motor and/or stirrer and/or a heating system ofthe kitchen system, in particular of the kitchen machine.

The food database preferably comprises one or more details, indications,items of information, values, characteristics and/or parameters for oneor more foods, hereinafter referred to as food parameters. Inparticular, one or more food parameters are assigned to one or morefoods or food identifiers—preferably in tabular form—in the fooddatabase.

A food parameter in the sense of the present technology may be aphysical value, a physiological value, a (bulk) density, a hardness, anelasticity, a melting temperature, a boiling temperature, a specificheat capacity, a specific enthalpy of vaporization, a thermalconductivity, a solubility, a nutritional value, a starch content, sugarcontent, nutrient content and/or water content, a degree of swelling, achopping capability, a divisibility or any other characteristic of theassociated food.

The appliance database preferably comprises one or more details,indications, items of information, values, characteristics and/orparameters for one or more kitchen appliances of the kitchen system,hereinafter referred to as appliance parameters. In particular, one ormore appliance parameters are assigned to one or more kitchen appliancesand/or appliance identifiers—preferably in tabular form—in the appliancedatabase.

An appliance parameter can be a technical function/capability, such as aheating function, a cooling function, a chopping function and/or astirring or mixing function, and/or a technical property, a(food-specific) power, a (food-specific) temperature, a temperaturerange, a maximum temperature, a (food-specific) rotational speed, arotational speed range, a maximum rotational speed, a torque, a(holding) capacity, a (food-specific) maximum quantity, a sieve size orthe like of the associated kitchen appliance.

The proposed method is preferably carried out by means of the proposedkitchen system, in particular the kitchen machine of the kitchen system.

In the method, it is provided to use and/or access a (digital) databasesystem, wherein the database system comprises a (digital) recipedatabase with a plurality of (digital) recipes for processing and/orpreparing food, wherein the recipes of the recipe database each containat least one (preset) quantity specification and/or a specification ofthe quantity/amount of the food to be used for the preparation and/or inaccordance with the recipe and at least one preparation parameter forone or more preparation steps, such as a heating time, a chopping timeand/or a mixing time.

The amount/quantity specified/preset in the recipe and/or to be used forthe preparation is always referred to as the recipe quantity in thefollowing.

A quantity or amount in the sense of the present technology ispreferably the mass in particular in [kg], the volume in particular in[m³] or [l], the length in particular in [cm] and/or the number of itemsof a food. Preferably, the (recipe) quantity of a food is specified orindicated—in particular in the recipe and/or via the user interface—as akitchen measure, in particular a weight measure, a capacity measure, acounting measure, a length measure and/or by a cutlery indication, suchas an indication regarding a tablespoon, a teaspoon and/or a knife tipwith the food.

Based on a user input and/or via the user interface of the kitchensystem, in particular of the kitchen machine, a recipe is selected fromthe recipe database. In particular immediately afterwards, the recipequantity of the food is scaled—preferably automatically/self-actinglyand/or continuously/stepless—on the basis of the or a further user inputand/or via the user interface, in particular by means of the dataprocessing device and/or in order to obtain an adjusted/scaled quantityof the food. For example, a user can specify via the user interface anumber of servings and/or persons for which the selected recipe is to beperformed. The data processing device can scale the recipe quantityand/or determine the scaled quantity based on the number of servingsand/or persons.

The term “scaling” in the sense of the present technology is preferablyunderstood to mean an—in particular automatic, stepless and/orquantitative—adjustment of the recipe quantity of the food(s), inparticular on the basis of a user input made and/or in order to changethe quantity of the food, meal or dish to be prepared and/or in order todetermine a scaled/adjusted quantity.

According to a first method variant of the proposed method, the databasesystem comprises—in addition to the recipe database—a (digital) fooddatabase with at least one food parameter for the food, such as aspecific heat capacity, a specific enthalpy of vaporization and/or avaporization rate, a chopping factor for determining, setting oradjusting the chopping time and/or a mixing factor for determining,setting or adjusting a mixing time.

Depending on the scaled quantity of the food and using the food databaseand/or the food parameter, the preparation parameter is determined, setor adjusted automatically, in particular without additional input by auser and/or (exclusively) by means of the data processing device. Forexample, by means of the specific heat capacity of the food the(required) heating time to a (target) temperature, by means of thespecific enthalpy of vaporization the vaporization rate, by means of thechopping factor the (required) chopping time and/or by means of themixing factor the (required) mixing time of the scaled quantity can beset/determined/adjusted.

In this way, a constant/consistent quality of the preparation result isensured even with a scaled recipe and/or a scaled quantity. Inparticular, the flexibility of the kitchen system is increased and/orindividual preparation steps are (fully) automatically adapted to achange in quantity, preferably without having to manually set or adjustindividual preparation parameters.

According to a second, also independently implementable method variant,which can also be carried out in combination with the first methodvariant, the database system comprises—in particular in addition to therecipe database and/or food database—a (digital) appliance database withat least one (appliance-specific) appliance parameter for a plurality ofkitchen appliances.

The appliance parameter can be a technical and/or food-specificfunction/capability of the kitchen appliance, for example a heatingfunction, a cooling function, a mixing or stirring function and/or achopping function, and/or a technical and/or food-specific property, a(food-specific) power, a (food-specific) temperature, a (food-specific)temperature range, a (holding) capacity and/or a (food-specific) maximumquantity/amount of the kitchen appliance.

Depending on the scaling and/or scaled quantity of the food and usingthe appliance database and/or the appliance parameter, in particular thecapacity and/or the (food-specific) maximum quantity as applianceparameter, a kitchen appliance to be used for the preparation or apreparation step is determined and/or selected automatically—inparticular without additional inputs by a user and/or (exclusively) bymeans of the data processing device—in particular by (systematically)comparing the capacity and/or the maximum quantity of the kitchenappliances with the scaled quantity of the food.

In particular, a kitchen appliance is automatically selected from theappliance database that has the appliance parameter required for thepreparation step, such as a sufficiently large capacity and/or asufficiently large maximum quantity for the scaled quantity.

Especially preferably, the smallest possible kitchen appliance isautomatically selected, and/or the kitchen appliance with the smallestcapacity that is still sufficient for preparing the scaled quantity isselected.

Optionally, when determining and/or selecting the kitchen appliance tobe used—in addition to the appliance database and/or the applianceparameter—the food database and/or a food parameter of the fooddatabase, in particular the (bulk) density, a starch content and/orsugar content and/or a degree of swelling, is used, in particular todetermine the food-specific maximum quantity of the kitchen appliancetogether with the capacity as appliance parameter.

In this way, the flexibility of the kitchen system is increased and/orthe number and/or usage of the kitchen appliances used isadapted/adjusted and/or optimized, in particular (fully) automatically,to a change in quantity.

Furthermore, by means of the proposed method, it is possible tocircumvent and/or resolve system-related size limitations by outsourcingand/or distributing one or more preparation steps to other and/orfurther kitchen appliances and/or to prepare larger quantities of thefood, in particular without having to carry out individual or multiplepreparation steps more than once. In this way, preparation times and theuse of resources, in particular energy consumption, can be reduced orminimized.

Preferably, a kitchen appliance is preset in the recipe and/or therecipe contains an indication of the kitchen appliance to be used for apreparation step. In the following, the kitchen appliancespecified/preset in the recipe and/or to be used for a preparation stepis always referred to as the recipe-specified kitchen appliance.

Depending on the scaled and/or adjusted amount/quantity of food andusing the appliance parameter, in particular the capacity, it isautomatically checked—in particular without additional input by a userand/or (exclusively) by means of the data processing device—whether analternative or additional kitchen appliance of the kitchen system is tobe used in addition to the recipe-specified kitchen appliance, inparticular in order to reduce the preparation time and/or the energyconsumption of the preparation.

In the case of a quantity reduction, it is preferably checked whether asmaller kitchen appliance than the recipe-specified kitchen appliance isavailable and/or usable and/or to be used, in particular by a(systematic) comparison of the scaled quantity with the capacity and/orthe maximum quantity of the kitchen appliances.

Preferably, in case of an increase in quantity, it is checked whetherthe recipe-specified kitchen appliance can still be used or whether alarger kitchen appliance than the recipe-specified kitchen appliance oran additional kitchen appliance to the recipe-specified kitchenappliance is available and/or usable and/or to be used, in particular bya (systematic) comparison of the scaled quantity with the capacity ofthe kitchen appliances.

The determination, setting and/or adjustment is preferably made for eachpreparation step in which a kitchen appliance is used.

Following the automatic determination, setting and/or adjustment of thepreparation parameter and/or the kitchen appliance, in particular forall preparation steps of the selected recipe, the preparation and/or therecipe is preferably executed at least partially automatically by meansof the kitchen system, in particular the control device of the kitchensystem, in particular taking into account the determined, set oradjusted preparation parameter.

A further aspect of the present technology, which can also beimplemented independently, relates to a computer program productcomprising instructions which, when the program of the computer programproduct is executed by a data processing device of the kitchen system,in particular of the kitchen machine, cause the data processing deviceto perform the proposed method and/or one or more method steps of theproposed method. In particular, the data processing device comprises acomputing unit for executing the program of the computer program productand/or a memory on which the program of the computer program product isstored (electronically). In this way, corresponding advantages arerealized.

The above-mentioned aspects, features, method steps and method variantsof the present technology as well as the aspects, features, method stepsand method variants of the present technology resulting from the claimsand the following description can in principle be realized independentlyof each other, but also in any combination and/or sequence.

Further aspects, advantages, features and properties/characteristics ofthe present technology result from the claims and the followingdescription of a preferred embodiment with reference to accompanyingdrawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic side view of a proposed kitchen machine;

FIG. 2 is a schematic view of a proposed kitchen system with the kitchenmachine according to FIG. 1 , further kitchen appliances and a databasesystem;

FIG. 3 is a schematic flow chart of a proposed method for operating thekitchen system;

FIG. 4 is a schematic diagram with an exemplary course of thetemperature of a food when heating the food as a function of time;

FIG. 5 is a schematic diagram with an exemplary course of the scaledquantity of a food as a function of a scaling factor; and

FIG. 6 is a schematic course of the time required for chopping of a foodas a function of the quantity.

DETAILED DESCRIPTION

In the figures, some of which are not to scale and are only schematic,the same reference signs are used for the same, identical or similarparts and components, wherein corresponding or comparable properties andadvantages are achieved, even if no repeated description is given.

FIG. 1 schematically shows a proposed cooking apparatus/foodprocessor/kitchen machine 1 for the preparation of food and/or for theprocessing of food/ingredients, in particular for the preparation ofmeals/dishes and/or components thereof. The kitchen machine 1 ispreferably an electrically operated multi-functional kitchenmachine/food processor designed for chopping, stirring/mixing and/orheating/cooking food.

The kitchen machine 1 preferably has a base station 10 and/or avessel/container 20 to receive/hold food (food not shown).

The base station 10 and the vessel 20 are preferably electrically and/ormechanically connected or connectable to each other, in particular toallow heating and/or mixing/stirring of the food in the vessel 20. Inaddition, solutions are also possible in which the base station 10 andthe vessel 20 are additionally fluidically connected or connectable toeach other, for example in order to conduct water vapor generated in thebase station 10 into the vessel 20.

FIG. 1 shows the kitchen machine 1 in its usual state of use and/or inthe connection position in which the vessel 20 is electrically and/ormechanically connected to the base station 10.

The base station 10 preferably has a receptacle 10A toreceive/accommodate the vessel 20 at least partially and/or at thebottom. Particularly preferably, the vessel 20 is at least partiallyinsertable or suspendable in the base station 10 in order to connect thevessel 20 mechanically and/or electrically to the base station 10.

The vessel 20 has a wall 20W, a bottom 20B and a preparation chamber ZR,the wall 20W delimiting the preparation chamber ZR radially/laterallyand the bottom 20B delimiting the preparation chamber ZR axially/frombelow.

The vessel 20 preferably has a lid 20D in order to delimit thepreparation chamber ZR axially/from above and/or to close it inparticular pressure-safe.

Optionally, the vessel 20 is equipped with a handle 20G to simplify thehandling of the vessel 20.

In the embodiment shown, the vessel 20 is at least essentially roundand/or cylindrical in shape. However, in principle, embodiments are alsopossible in which the vessel 20 is angular, in particular rectangular.

The vessel 20 has a central axis A, the central axis A passing centrallythrough the vessel 20 and/or preparation chamber ZR, as indicated inFIG. 1 .

Preferably, the central axis A is a longitudinal or symmetry axis of thepreferably elongated, cylindrical and/or at least substantiallyrotationally symmetrical vessel 20.

Optionally, the vessel 20 is equipped with a stirrer 20R, in particularfor comminuting/chopping and/or (thoroughly) mixing/stirring food in thepreparation chamber ZR. The stirrer 20R is preferably rotatably mountedand/or located at the bottom 20B of the vessel 20. The stirrer 20Rpreferably has a plurality of, in particular exchangeable, stirringpaddles/blades.

Preferably, the stirring blades have cutting edges or are designed ascutting blades to chop up food.

Preferably, the central axis A of the vessel 20 corresponds to the axisof rotation of the stirrer 20R.

Preferably, the vessel 20 is mechanically connected or connectable tothe base station 10 to drive the stirrer 20R by means of the basestation 10.

To drive the stirrer 20R, the kitchen machine 1, in particular the basestation 10, has an electric motor 10E, which is connected or connectableto the stirrer 20R via a shaft 10W and/or—in the connection position ofthe vessel 20—engages positively/form-fittingly in the bottom 20B frombelow.

As already explained at the beginning, the kitchen machine 1 is designedto heat food and/or a medium in the vessel 20 and/or in the preparationchamber ZR.

For this purpose, the vessel 20 and/or preparation chamber ZR iselectrically heatable and/or the kitchen machine 1 has an electricheating system 20H.

The heating system 20H is designed for (direct) heating of the vessel20, in particular the bottom 20B and/or the preparation chamber ZR.Particularly preferably, the heating system 20H is designed as athick-film heater.

In the embodiment shown, the heating system 20H is integrated into thevessel 20, in particular the bottom 20B, and/or the heating system 20Hor a part of the heating system 20H forms the bottom 20B of the vessel20 or part thereof. However, constructive solutions are also possible inwhich the base station 10 has or forms the heating system 20H.

In order to enable a power supply to the base station 10 and/or thevessel 20, in particular the heating system 20H and/or the electricmotor 10E, the kitchen machine 1, in particular the base station 10, isequipped with a power supply unit 10N—preferably with appropriatecharging electronics—and/or a power cord 10C for connection to a mainssupply.

Preferably, the base station 10 has one or more electrical connections10X and/or 10Y for the vessel 20, in order to connect the vessel 20—inthe connection position—electrically with the base station 10 and/or thepower supply unit 10N and/or to supply it with electrical energy/power.

The electrical connection(s) 10X and/or 10Y are/is preferably integratedinto the receptacle 10A of the base station 10, in particular in such away that by inserting the vessel 20 into the base station 10, anelectrical connection is automatically established between the vessel 20and the base station 10.

The vessel 20 preferably has one or more electrical connections 20Xand/or 20Y corresponding to the electrical connection 10X and/or 10Y,preferably wherein the electrical connection 20X and/or 20Y are/islocated on an underside of the vessel 20 and/or the bottom 20B, asindicated in FIG. 1 .

The electrical connections 10X/10Y and 20X/20Y are preferably formed byone or more electrical contacts or—in particular for wireless powertransmission—by one or more coils.

The kitchen machine 1, in particular the base station 10, preferably hasa user interface 10U, a data processing device 10R, a control device10S, a communication device 10K and/or a measuring device 10M,preferably wherein the user interface 10U, the data processing device10R, the control device 10S, the communication device 10K, the measuringdevice 10M, the power supply unit 10N, the heating system 20H, theelectric motor 10E and/or the connections 10X, 10Y are electricallyconnected to each other, as indicated by dashed lines in FIG. 1 .

The user interface 10U is formed by at least one display device 10D,such as a screen, and/or at least one input device 10B, in particular acontrol element, such as a rotary knob. Via the user interface 10U, auser of the kitchen machine 1 can interact with the kitchen machine 1and/or take from and/or add to the kitchen machine 1 one or moreparameters and/or items of information, for example concerning theoperation of the kitchen machine 1, the food to be prepared and/or therecipe to be used.

The data processing device 10R is preferably a device for evaluating,storing and/or processing one or more signals, data, measured values,reference values, information, parameters or the like. In particular,the data processing device 10R has a computing unit, such as aprocessor, and/or a (data) storage/memory, for example in the form of anSSD.

The control device 10S is preferably designed to control, in particularto activate or deactivate, the electric motor 10E and/or the stirrer 20Rand/or the heating system 20H, in particular according to thespecifications of a recipe, and/or to adjust the power of the electricmotor 10E and/or the heating system 20H, preferably at least partiallyautomatically.

By means of the communication device 10K, the kitchen machine 1 can becoupled (in terms of data connection) with one or more (external)devices, in particular a mobile device 5, such as a mobile phone/cellphone, and/or apparatuses, in particular a central apparatus, such as aserver.

In particular, the communication device 10K enables a wired or wirelessdata connection between the kitchen machine 1 and one or more (external)devices and/or one or more apparatuses in order to determine a signaland/or information, in particular concerning the operation of thekitchen machine 1, the food to be prepared and/or the recipe to be used,and/or to exchange it between the kitchen machine 1 and the device(s)and/or the apparatus(es), wherein the data exchange and/or the signaltransmission can take place directly or indirectly.

A signal in the sense of the present technology is preferably a means oftransmitting information, a (modulated) wave, a bit sequence, a packetin the information technological sense or the like. In particular, oneor more pieces of information are assigned to a signal and/or containedin the signal, which is or are transmittable by means of the signal.

The communication device 10K preferably comprises a receiver forreceiving a signal, a transmitter for transmitting a signal, and/or aninterface, in particular a radio interface, a WPAN interface, a nearfield communication interface, an NFC interface, a WLAN interface, oranother, particularly preferred wireless, interface.

By means of the measuring device 10M, one or more measured variables,such as a temperature, a weight, an electrical voltage, an electricalcurrent, an electrical resistance, a rotational speed, a pressure, anair humidity and/or an inclination of the kitchen machine 1, inparticular of the base station 10 and/or of the vessel 20, particularlypreferably of the electric motor 10E and/or the heating system 20H, canbe determined/measured (directly or indirectly). For this purpose, themeasuring device 10M has one or more sensors and/or measuring units,such as a temperature sensor, a scale, a voltage measuringunit/voltmeter, a current measuring unit/ammeter, a rotational speedmeasuring unit/revolution counter, a pressure sensor, a humidity sensorand/or an inclination sensor.

FIG. 2 schematically shows a proposed kitchen system 100 for at leastpartially automatic preparation and/or processing of a food product, inparticular for preparation of meals/dishes and/or components thereof.

The kitchen system 100 is preferably multi-part and/or formed by aplurality of (individual) components.

The kitchen system 100 comprises at least one kitchen equipment/kitchenutensil/kitchen appliance, in particular the kitchen machine 1. However,it is preferred that the kitchen system 100 comprises a plurality ofkitchen appliances, in particular to prepare a food product by means ofa selection of kitchen appliances.

In the embodiment shown in FIG. 2 , the kitchen system 100 comprises, inaddition to the kitchen machine 1, a mixer/blender 2, a plurality ofpots 3A to 3C, and a plurality of pans 4A to 4C.

Preferably, the kitchen appliances of the kitchen system 100 aredesigned differently and/or some or all of the kitchen appliances of thekitchen system 100 differ with respect to their functional, technicaland/or food-specific capabilities, functions and/or properties, inparticular with respect to power, temperature or temperature range,(food-specific) holding capacity and/or (food-specific) maximumquantity.

In the embodiment shown, the kitchen appliances, in particular the pots3A to 3C and the pans 4A to 4C, are differently dimensioned/sized,and/or the kitchen appliances, in particular the pots 3A to 3C and thepans 4A to 4C, have different (holding) capacities.

As explained at the outset, the proposed kitchen system 100 preferablycomprises a user interface, a data processing device and/or a controldevice.

It is preferred that the user interface 10U, the data processing device10R and/or the control device 10S of the kitchen machine 1 is/are usedas user interface, data processing device and/or control device of thekitchen system 100. However, solutions are also possible in whichanother kitchen appliance comprises or forms the user interface, thedata processing device and/or the control device of the kitchen system100.

For example, the kitchen system 100 may comprise or be coupled (in termsof data connections) to a mobile device 5, such as a mobile phone/cellphone, preferably wherein the mobile device 5 comprises or forms the oran additional user interface, the or an additional data processingdevice and/or the or an additional control device of the kitchen system100.

The kitchen system 100, in particular the data processing device 10R, ispreferably connected or connectable to a database system 6 (in terms ofdata connections). Additionally or alternatively, the kitchen system100, preferably the kitchen machine 1 and/or the mobile device 5, maycomprise the or an additional database system 6.

The database system 6 preferably comprises a (digital) recipe database6R, a (digital) food database 6L and/or a (digital) appliance database6G. The database system 6 may also comprise other databases, such as a(digital) measurement unit database comprising a plurality ofmeasurement units (and/or measurement unit types) and associatedconversion factors.

As already explained at the beginning, the recipe database 6R, the fooddatabase 6L and/or the appliance database 6G are/is preferably(respectively) designed as a relational and/or table-based databaseand/or integrated in the (common) database system 6.

The database system 6, in particular the recipe database 6R, preferablycomprises one or more (digital) recipes or recipe programs R, inparticular wherein the recipes R comprise a programmatic instruction forpreparing/processing food by means of the kitchen system 100 and/or thekitchen machine 1.

The recipes R preferably each have at least one or more preparationsteps Z, wherein the preparation steps Z are to be carried out one afterthe other and/or according to a preset sequence and/or each form a dataset of the recipes R.

Preferably, the database system 6, in particular the recipe database 6R,particularly preferably each recipe R of the recipe database 6R, has(exactly) one data set for each preparation step Z.

Preferably, each recipe R or each preparation step Z of a recipe Rcomprises one or more specifications, items of information, values,characteristics and/or parameters concerning a food to be used and/or afood according to the recipe and/or one or more specifications, items ofinformation, values, characteristics and/or parameters concerning akitchen appliance to be used and/or a kitchen appliance according to therecipe and/or an action or instruction to be performed.

The specifications, items of information, values, characteristics and/orparameters concerning the kitchen appliance according to the recipeand/or an action or instruction to be carried out are hereinafterreferred to as preparation parameters.

A preparation parameter of a recipe R and/or of a preparation step Z canbe, for example, a (preparation) time t, a (preparation) temperature T,a (preparation) pressure, a (preparation) rotational speed and/or a(preparation) power P.

For example, in a first preparation step Z1 of a recipe R, a specifiedor recipe-defined amount/quantity M1 of a food item can, for apredetermined heating time to as a (first) preparation parameter, besubjected to a predetermined temperature T or (heating) power P as a(second) preparation parameter in a recipe-specified kitchen appliance.

The food database 6L preferably comprises one or more specifications,items of information, values, characteristics and/or parameters for oneor more food items, hereinafter referred to as food parameters. Inparticular, one or more food parameters are assigned to one or more fooditems and/or to a food identifier L—preferably in table form—in the fooddatabase 6L.

A food identifier L is an identifier assigned to a food (item) and isprovided to uniquely identify the food (item). FIG. 2 shows three foodidentifiers L1 to L3, the first food identifier L1 being assigned to afirst food, the second food identifier L2 to a second food, and thethird food identifier L3 to a third food.

Preferably, the database system 6, in particular the food database 6L,has for one or more food items (exactly) one data set with at least onefood parameter.

For example, a food parameter may be a density, a specific heat capacityc, a specific enthalpy of vaporization h, a chopping factor fz, a mixingfactor fm, a hardness, an elasticity, a melting temperature, a boilingtemperature, a nutritional value, a thermal conductivity, a solubility,and/or a divisibility of a food.

The database system 6, in particular the appliance database 6G,preferably comprises one or more specifications, items of information,values, characteristics and/or parameters for the kitchen appliance(s)of the kitchen system 100, hereinafter referred to as applianceparameters.

In particular, in the database system 6 or the appliance database 6G,one or more appliance parameters are assigned to one or more kitchenappliances and/or to one or more appliance identifiers G—preferably intable form.

An appliance identifier G is an identifier assigned to a kitchenappliance and serves to uniquely identify the kitchen appliance.Particularly preferably, each kitchen appliance of the kitchen system100 is assigned exactly one appliance identifier G.

In FIG. 2 , eight appliance identifiers G1 to G4C are shown, wherein thefirst appliance identifier G1 is assigned to the kitchen machine 1, thesecond appliance identifier G2 is assigned to the blender 2, the thirdto fifth appliance identifiers G3A to G3C are assigned to the pots 3A to3C, and the sixth to eighth appliance identifiers G4A to G4C areassigned to the pans 4A to 4C.

Preferably, the database system 6, in particular the appliance database6G, has (exactly) one data set with at least one appliance parameter foreach kitchen appliance of the kitchen system 100.

An appliance parameter can, for example, be a technical and/orfood-specific function, such as a heating function, a cooling function,a chopping function and/or a stirring/mixing function, and/or atechnical and/or food-specific property, such as a power P, a(food-specific) holding capacity V, a (food-specific) temperature, atemperature range, a (food-specific) maximum temperature, a(food-specific) rotational speed, a rotational speed range, a(food-specific) maximum rotational speed, a torque, a (food-specific)maximum quantity, a sieve size or the like.

As already explained, the kitchen system 100, in particular the kitchenmachine 1 and/or the mobile device 5, particularly preferably the dataprocessing device 10R, is or are (in terms of data connections) coupledor couplable with the database system 6, in particular the recipedatabase 6R, the food database 6L and/or the appliance database 6G,preferably by means of the communication device 10K and/or in such a waythat the data or data sets, in particular the preparation parameters,the food parameters and/or the appliance parameters, can be retrieved,processed, stored and/or modified, particularly preferably by means ofthe data processing device 10R.

In the following, with reference to FIGS. 3 to 6 , the proposed methodof operating the kitchen system 100 and/or the kitchen machine 1 isdescribed in more detail.

The method is preferably multi-stage or multi-step. In particular, themethod has a plurality of method steps.

FIG. 3 shows a schematic flow diagram/flow chart of the proposed methodwith a plurality of, here eight, method steps S1 to S8, wherein theindividual method steps S1 to S8 can in principle be implementedindependently of one another.

The proposed method is preferably carried out by or in the kitchensystem 100, in particular by means of the kitchen machine 1, the controldevice 10S, the data processing device 10R, the user interface 10U, thecommunication device 10K and/or the database system 6.

As already explained at the outset, with the proposed method, alsomodified and/or scaled quantities M2 of food, in comparison with therecipe-defined quantities M1, shall be prepared at least partiallyautomatically by means of the kitchen system 100, in particular by(automatically) determining, setting or adjusting one or morepreparation parameters and/or the kitchen appliance(s) to be used,particularly preferably fully automatically and/or (exclusively) bymeans of the data processing device 10R and/or without a user having tomanually set or adjust the preparation parameter(s) and/or manuallyselect the kitchen appliance(s).

The method is preferably initiated by an input from a user via the userinterface 10U, in particular the input device 10B.

Preferably, in a first method step S1, a recipe R is selected from thedatabase system 6/the recipe database 6R, in particular via the userinterface 10U or the input device 10B and/or by accessing the recipedatabase 6R.

Consequently, in a first method step S1, a user can access the databasesystem 6, in particular the recipe database 6R, via the user interface10U, in particular the input device 10B and/or display device 10D, toselect a preferred recipe R, as illustrated by a dashed line in FIG. 3 .

In a further or second method step S2, a scaling factor fs is determinedand/or the selected recipe R is scaled in terms of amount/quantity (offood), in particular by means of the or a further user input. However,it is also possible that no user input is necessary here. For example,the scaling factor fs or a number of servings or persons may be storedor preset in the data processing device 10R.

The scaling factor fs is preferably a factor by which theamount/quantity M1 of a food item specified/defined in the recipe R oraccording to the recipe R—in the following referred to as recipequantity M1—is multiplied in order to enable scaling of the recipe R orthe recipe quantity M1 and/or in order to determine a scaledamount/quantity M2, particularly preferably according to the followingequation:M2=fs M1.

Preferably, a user can input the number of desired servings, the amountof a food item available, and/or a physical condition via the userinterface 10U, in particular the input device 10B, to determine thescaling factor fs.

For example, the scaling factor fs is 0.5 if a user wants only twoservings instead of the four servings specified or preset in the recipeR, only half the amount of a food required for the selected recipe R isavailable, or the user is less hungry than average.

In a further or third method step S3, the recipe R and/or the recipesequence of the recipe R is analyzed with regard to the required food(items). In particular, the quantities M1 of food specified in thepreparation steps Z of the recipe R or according to the recipe R areretrieved from the database system 6, in particular the recipe database6R, as illustrated in FIG. 3 by a dashed line, and optionally stored inthe data processing device 10R.

In a further or fourth method step S4, the recipe quantities M1 arescaled or multiplied by the scaling factor fs—in particular in or bymeans of the data processing device 10R—in order to determine/calculatethe scaled quantities M2.

Preferably, all quantities M1 specified in the recipe R and/or in thepreparation steps Z and/or all recipe quantities M1 are scaled. However,it is possible that one or more recipe quantities M1 are excluded fromscaling and/or that not all recipe quantities M1 of a food are scaledand/or that the scaling for one or more recipe quantities M1 iswithdrawn in a later method step, as will be explained in more detailbelow.

In a further or fifth method step S5, the preparation is (automatically)optimized or adapted to the scaling or to the scaled quantities M2.Preferably, one or more preparation parameters are (automatically) setor adapted, in particular (exclusively) by means of the data processingdevice 10R, as a function of the scaled quantity M2, in particular usingthe food database 6L and/or one or more food parameters.

By determining, setting or adjusting the preparation parameters, it ismade possible that the quality of the prepared food, the prepared dishand/or the prepared meal remains the same despite changed or scaledquantities M2.

It has been found that—preferably exclusively—the (preparation) time t,in particular the heating time ta, the chopping time tz and/or themixing time tm, of one or more food items must be adapted to the scalingof the recipe R and/or to the scaled quantities M2, in particular inorder to achieve a consistent result.

The power P, in particular the stirring level, chopping level and/orheating level, and/or the (target) temperature of the kitchen system 100and/or of the kitchen machine 1, on the other hand, are not to beadapted. However, method variants are possible in which, in addition oralternatively to the times t, (also) the power P and/or the temperatureT of the kitchen system 100 and/or of the kitchen machine 1 are adaptedto the scaling of the recipe R and/or to the scaled quantities M2.

To determine, set or adjust the preparation parameters, the preparationsteps Z are run through one after the other, preferably with thepreparation parameter(s) of the first preparation step Z beingdetermined/set/adjusted first and the preparation parameter(s) of thelast preparation step Z being determined/set/adjusted last.

Preferably, the preparation step(s) Z are classified as “heating”,“cooking/boiling”, “steaming”, “chopping” and/or “mixing and stirring”.

In heating, a food is heated by means of the kitchen system 100, inparticular the kitchen machine 1, particularly preferably by means ofthe heating system 20H, preferably to a (target or preparation)temperature Tz, preferably for a heating time ta, and/or is cooked,preferably boiled and/or steamed, at a (target or preparation)temperature Tz.

In particular, heating may be cooking, boiling and/or steaming the food.

In cooking or boiling, a food is cooked in a liquid, in particularwater, preferably at the temperature Tz and/or the boiling temperatureof the liquid and/or at at least substantially 100° C.

In steaming, a food is cooked without or by means of a liquid, inparticular water. Preferably, steaming may comprise cooking a food insteam of a medium and/or without contact to a steam-generating medium,for example water (steaming or steam cooking).

During chopping, a food is chopped, comminuted or pureed by means of thekitchen system 100, in particular the kitchen machine 1, particularlypreferably the stirrer 20R, preferably for a chopping time tz.

In mixing and stirring, both referred to hereinafter as mixing, a foodis stirred and/or mixed/blended by means of the kitchen system 100, inparticular the kitchen machine 1, particularly preferably the stirrer20R, preferably for a mixing time tm.

In the case of heating, in particular cooking, boiling and/or steaming,the preparation parameter to be set or adjusted is the heating time taand/or the heating time ta is set or adjusted to the scaling of therecipe R and/or to the scaled quantities M2.

In the case of chopping, the preparation parameter to be set or adjustedis the chopping time tz and/or the chopping time tz is set or adjustedto the scaling of the recipe R and/or to the scaled quantities M2.

In the case of mixing, the preparation parameter to be set or adjustedis a mixing time tm and/or the mixing time tm is set or adjusted to thescaling of the recipe R and/or to the scaled quantities M2.

In order to set or adjust the preparation parameter, in particular theheating time ta, the chopping time tz and/or the mixing time tm, therequired data, specifications, items of information, values,characteristics and/or parameters are retrieved from the database system6, in particular the recipe database 6R, the food database 6L and/or theappliance database 6G, and/or are stored and/or processed—at leasttemporarily—in the data processing device 10R.

Preferably, it is checked—initially and/or by means of a firstbranching/decision D1—whether heating is taking place in the preparationstep Z, in particular by comparing the (target or preparation)temperature Tz of the preparation step Z with a predefined thresholdtemperature. For example, heating takes place if the (target orpreparation) temperature Tz of the preparation step Z is greater than orequal to 50° C.

If heating is present and/or the (target or preparation) temperature Tzof the preparation step Z is greater than the threshold temperature, itis preferably checked subsequently and/or by means of a secondbranching/decision D2 whether steaming or boiling is taking place, forexample by means of the amount of heated water and/or by checkingwhether a steaming utensil is to be used according to the recipe.

In the case of boiling, the heating time ta is preferably determined,set or adjusted in a (computing) operation O1 and/or in the case ofsteaming in a (computing) operation O3.

Preferably, the heating time ta is the time for which a food is heatedin the preparation step Z of the recipe R. In particular, the heatingtime ta is the time required to reach the target temperature Tz of thefood and/or the time for the food to have or be exposed to the targettemperature Tz.

The target temperature Tz is preferably the temperature at which cookingprocesses of the heated food start. In particular, the targettemperature Tz is food-specific.

Preferably, the heating time ta increases with an increase of the recipequantity M1 and/or with a scaling factor fs greater than 1, and theheating time ta decreases with a decrease of the recipe quantity M1and/or with a scaling factor fs less than 1.

Consequently, the (scaled) heating time ta2 of an increased quantity M2is greater and the (scaled) heating time ta2 of a decreased/reducedquantity M2 is smaller than the (recipe-specified) heating time ta1 ofthe recipe quantity M1.

FIG. 4 shows a schematic diagram with an exemplary course of thetemperature T of a food as a function of the time t when the food isheated. The solid line is the temperature curve of a first or recipequantity M1 and the dashed line is the temperature curve of a second orscaled quantity M2, wherein the scaled quantity M2 is smaller than therecipe quantity M1.

For the recipe quantity M1, a heating time ta1 is required to reach thetemperature Tz. For the scaled quantity M2, a shorter heating time ta2is required to reach the temperature Tz. The heating time ta isconsequently reduced due to the scaling by the amount/heating timechange Δta.

The heating time ta depends on the heating power P of the kitchenappliance, the heat capacity C/specific heat capacity c of the food, thequantity M2 of the food, the actual temperature Ti of the food and the(preparation or target) temperature Tz of the preparation step Z,particularly preferably (approximately) according to the followingequation:ta=(CΔT)/P,with C in particular in [J/K] as the heat capacity of the food, ΔT inparticular in [K] as the temperature increase to be effected and P inparticular in [W] as the effective heating power of the kitchenappliance.

The heat capacity C is the product of the specific heat capacity c inparticular in [J/(kg K)] of the food and the (scaled) quantity M2 inparticular in [kg] of the food.

In the case of a plurality of food items, the heat capacities C_(i) ofthe individual food items are added to calculate the total heat capacityC, especially preferably according to the following equation:C=Σ _(i) C _(i) =E _(i)(M2_(i) c _(i)).

The specific heat capacity c of the food can be taken in particular fromthe food database 6L and/or—in particular in the case of foods with aplurality of components/ingredients—calculated on the basis ofnutritional data in the food database 6L, preferably according to thefollowing equation:c=Σ _(i) c _(i) x _(i),where x is the mass fraction of the component/ingredient of the food.

The required temperature increase ΔT is the difference between thetarget temperature Tz and the actual temperature Ti of the food.

The actual temperature Ti of the food is the temperature of the food atthe beginning of the preparation step Z. In particular, the actualtemperature Ti of the food depends on the preparation history and/or theprevious preparation steps Z. Preferably, the actual temperature Ti isgreater than the ambient room temperature.

A food heated in a previous preparation step Z cools down with timeand/or with each subsequent preparation step Z, in particular if noreheating and/or addition of (additional) heated food items takes place.

Approximately, the temperature of the food reduces with each preparationstep Z and/or with time by a (constant) cooling rate rc, particularlypreferably approximately according to the following equation:Ti=Tm−N rc or Ti=Tm−Δt _(N) rc,with Tm in particular in [K] as the temperature of the food immediatelyafter the last temperature-increasing preparation step Z, N as thenumber of preparation steps Z after the last temperature-increasingpreparation step Z and/or since reaching the temperature Tm up to thepresent preparation step Z, Δt_(N) in particular in [s] as the time(span) between the last temperature-increasing preparation step Z and/orsince reaching the temperature Tm up to the current (point in) time, andrc in particular in [K] or [K/s] (>0) as the effective cooling rate perpreparation step Z or time (span) Δt_(N).

The (average) time (span) Δt_(N) that has elapsed since the lasttemperature-increasing preparation step Z can be specified in the recipeR and/or determined or estimated (automatically) on the basis of therecipe R and/or the number N of preparation steps Z, in particularwherein the value for the usual/average time (span) Δt_(N) is determinedempirically.

Additionally or alternatively, it is possible to (automatically) measurethe time (span) Δt_(N) and/or the actual temperature Ti of the food,preferably by means of the kitchen machine 1, in particular the dataprocessing device 10R.

The temperature Tm can be the target temperature Tz of the lasttemperature-increasing preparation step Z and/or of a previouspreparation step Z in which heating of the food took place.

However, the temperature Tm can also be a mixing temperature obtained bymixing a plurality of food items, preferably (approximately) accordingto the following equation:Tm=[Σ _(i)(C _(i) T _(i))]/[Σ_(i) C _(i)],with C_(i) in particular in [J/K] as heat capacities and T_(i) inparticular in [K] as temperatures of the individual food items mixedtogether.

The temperature increase ΔT to be achieved or required is thus(approximately) given by the following equation:ΔT=Tz−Ti=Tz−[Σ _(i)(C _(i) T _(i))/Σ_(i) C _(i) ]+N rcorΔT=Tz−Ti=Tz−[Σ _(i)(C _(i) T _(i))/Σ_(i) C _(i) ]+Δt _(N) rc.

However, the temperature increase ΔT to be achieved or required can alsobe estimated (approximately) according to the following equation:ΔT=Tz−Tm.

Based on the required temperature increase ΔT, the specific heatcapacity c, the scaled quantity M2 and the power P of the kitchenappliance, the heating time ta can then be set or adjusted.

Preferably, for the (computing) operation O1 and/or forsetting/adjusting the heating time ta, the specific heat capacity cand/or the mass fraction x of the food components/ingredients are/is(automatically) retrieved from the food database 6L and/or the heatingpower P is (automatically) retrieved from the appliance database 6Gand/or the actual temperature Ti, the target temperature Tz, the timespan Δt_(N), the cooling rate rc and/or the number of preparation stepsN are/is (automatically) retrieved from the recipe database 6R, asindicated by dashed lines in FIG. 3 .

Preferably, the setting or adjustment of the heating time ta and/or thescaling is carried out for all food items to be heated and/orpreparation steps Z of the recipe R. However, it is possible thatcertain food items and/or preparation steps Z are excluded from anadjustment of the heating time ta and/or scaling and/or that the scalingperformed—in particular in a subsequent (computing) operation O2—isreversed/withdrawn.

In particular, a minimum amount/quantity M_(min) may be provided for oneor more food items and/or one or more preparation steps Z, which mustnot be undershot even by or after scaling.

For example, a minimum amount/quantity M_(min) of fat of 20 g may bespecified during frying/sauteing to prevent the food from burning.

FIG. 5 shows a schematic diagram with an exemplary course of the scaledquantity M2 of a food as a function of the scaling factor fs. The solidline shows the exemplary course of the scaled quantity M2 of a firstfood (food identifier L1) and the dashed line the exemplary course ofthe scaled quantity M2 of a second food (food identifier L2). Thequantity M2 of the first food is scalable without restrictions. Thequantity M2 of the second food, however, is only scalable down to alower threshold or a defined minimum quantity M_(min), which must not beundershot regardless of the scaling factor fs.

In the case of undershooting/falling below the minimum quantity M_(min)by means of the scaling, the minimum quantity M_(min) is preferably usedto set or adjust the heating time ta. However, it is also possible inprinciple to use the scaled quantity M2 to set or adjust the heatingtime ta despite undershooting/falling below the minimum quantity M_(min)by means of the scaling, in particular if the effects on the setting oradjustment of the heating time ta are negligibly small.

In the case of steaming, a setting or adjustment of the heating time tais preferably carried out as in the case of boiling, preferably in the(computing) operation O3.

However, it is possible that, in particular because of the uniformdistribution of the steam in the cooking chamber and the overall poorerheat transfer during steaming compared to boiling, the heating time tadoes not need to be changed or only needs to be changed if the scalingfactor fs exceeds and/or falls below a threshold value, for example ifthe scaling factor fs is more than 1.5 and/or less than 0.5.

If no adjustment of the heating time ta is carried out during steaming,the recipe quantity M1 of the steam-generating food (item), usuallywater, is preferably not scaled or the scaling made is reset to theoriginal value M1 or to the quantity according to the recipe.

If, during steaming, the recipe quantity M1 of the steam-generating fooditem is also reduced/decreased and/or the scaling factor fs falls belowthe threshold value, a minimum quantity M_(min) for the steam-generatingfood item must preferably also be maintained, which must also not beundershot by or after scaling, in particular in order to avoid completevaporization of the steam-generating food item.

In addition or alternatively, the vaporization rate rv, the specificenthalpy of vaporization h of the steam-generating food and/or the powerP of the kitchen appliance may be taken into account when scaling therecipe quantity M1 of the steam-generating food, in particular toprevent complete vaporization of the steam-generating food.

The scaled quantity M2 of the steam-generating food can be determinedapproximately according to the following equation:M2≥rv ta2≈(P/h)ta2,with M2 in particular in [kg] as the scaled quantity of thesteam-generating food, ta2 in particular in [s] as the heating time, rvin particular in [kg/s] (>0) as the vaporization rate, h in particularin [kJ/kg] as the specific enthalpy of vaporization of thesteam-generating food, and P in particular in [W] as the (effective)heating power.

In the case where the steam-generating food is used as part of theprepared food, dish or meal, for example as a sauce, the recipe quantityM1 of the steam-generating food is preferably also to be scaled when therecipe quantity M1 of the food to be steamed is scaled.

Preferably, when scaling the recipe quantity M1 of the steam-generatingfood, the ratio of the amount/quantity of the steam-generating foodremaining after steaming, hereinafter referred to as the remainingquantity, to the amount/quantity M1 of the food to be steamed should bekept equal, preferably according to the following equation:Mr2/Md2=Mr1/Md1 or Mr2=(Md2/Md1)Mr1,with Mr2 in particular in [kg] or [l] as the scaled remaining quantityof the steam-generating food, Md2 in particular in [kg] or [l] as thescaled quantity of the food to be steamed, Mr1 in particular in [kg] or[l] as the remaining quantity of the steam-generating food according tothe recipe and Md1 in particular in [kg] or [l] as the quantity of thefood to be steamed according to the recipe.

In particular, in order to prevent complete vaporization, thevaporization rate rv, the specific enthalpy of vaporization h and/or the(effective) heating power P should preferably be taken into account inthis case, especially preferably according to the following equation:M2=Mr2+rv ta2≈Mr2+(P/h)ta2,with M2 in particular in [kg] or [l] as the scaled quantity of thesteam-generating food, Mr2 in particular in [kg] or [l] as the scaledremaining quantity of the steam-generating food, rv in particular in[kg/s] or [l/s] (>0) as the vaporization rate, ta2 in particular in [s]as the adjusted/scaled heating time, h in particular in [kJ/kg] as thespecific enthalpy of vaporization of the steam-generating food, and P inparticular in [W] as (effective) heating power.

Preferably, for the (computing) operation O3 and/or for the scaling ofthe quantity M1 of the steam-generating food and/or for the calculationof the scaled quantity M2 of the steam-generating food, the vaporizationrate rv and/or the specific enthalpy of vaporization h are/is(automatically) retrieved from the food database 6L, and/or the heatingpower P is (automatically) retrieved from the appliance database 6G,and/or the remaining quantity Mr1 of the steam-generating food accordingto the recipe and/or the recipe quantity Md1 of the food to be steamedare/is (automatically) retrieved from the recipe database 6R, asindicated by dashed lines in FIG. 3 .

If there is no heating and/or the (target or preparation) temperature Tzof the preparation step Z is lower than the threshold temperature, it ispreferably checked subsequently and/or by means of a thirdbranching/decision D3 whether chopping or mixing is taking place, forexample on the basis of the recipe-specified rotational speed leveland/or the rotational speed of the electric motor 10E and/or bycomparing the recipe-specified rotational speed level and/or rotationalspeed with a threshold level or threshold speed.

For example, chopping is when the recipe-specified rotational speedlevel is greater than or equal to 900, 1000, or 1100 rpm, and mixing iswhen the recipe-specified rotational speed level is less than 900, 1100,or 1200 rpm.

In the case of chopping, the chopping time tz is preferably set oradjusted to the scaling of the recipe R and/or to the scaled quantity M2in a (computing) operation O4.

The chopping time tz is the time for which a food is chopped or pureedin a preparation step Z of the recipe R by means of the kitchen system100, in particular the kitchen machine 1, particularly preferably thestirrer 20R, in particular in order to achieve a predefined choppingresult and/or a predefined piece size distribution.

Preferably, the chopping time tz increases with an increase of therecipe quantity M1 and/or with a scaling factor fs greater than 1 and/orthe chopping time tz decreases/reduces with a decrease/reduction of therecipe quantity M1 and/or with a scaling factor fs less than 1.

The chopping time tz2 of an increased quantity M2 is consequentlygreater and the chopping time tz2 of a decreased/reduced quantity M2smaller than the chopping time tz1 of the recipe quantity M1.

FIG. 6 shows a schematic course of the chopping time tz as a function ofthe quantity M of the food to be chopped.

For the recipe quantity M1, a chopping time tz1 is required in order toachieve a desired piece size distribution.

For the scaled or smaller quantity M2, a shorter chopping time tz2 isrequired to achieve the same piece size distribution.

The recipe-specified chopping time tz1 is consequently reduced due tothe scaling by the amount Δtz, in particular without changing thepreparation result or chopping result.

The relationship between the chopping time tz and the quantity M ispreferably determined experimentally and/or empirically for one or morefoods and/or powers of the kitchen machine 1.

The chopping time tz depends in particular on the power and/orrotational speed or rotation stage of the kitchen machine 1 or of theelectric motor 10E, the quantity M1 and/or M2 of the food and/or thetype of food, in particular the physical structure of the food.

For a given power of the kitchen machine 1 or the electric motor 10E,the chopping time tz for a food can be determined (approximately)according to the following equation:tz=M fz,with M in particular in [kg] as the quantity of food and fz inparticular in [s/kg] as the chopping factor.

The correlation/relationship between the chopping time tz and thequantity M, in particular the chopping factor fz, is preferablydetermined experimentally and/or empirically, as indicated by the fourmeasuring points in FIG. 6 .

Preferably, the relationship and/or the chopping factor fz for one ormore foods, powers and/or rotational stages or rotational speeds of theelectric motor 10E is stored in the database system 6, in particular thefood database 6L. However, it is also possible that the relationshipand/or the chopping factor fz for one or more foods, powers and/orrotational stages or rotational speeds of the electric motor 10E isstored in a separate chopping database.

It has been found that the same relationship and/or chopping factor fzcan be used for a plurality of foods and/or that a uniform choppingfactor fz can be assigned to a food group comprising a plurality offoods. In this way, the effort required to determine the relationshipand/or chopping factor fz is reduced.

For the setting or adjustment of the chopping time tz and/or in the(computing) operation O4, the scaled quantity M2 of the food ismultiplied by the chopping factor fz assigned to the food, preferablywith the chopping factor fz being (automatically) retrieved from thedatabase system 6, in particular the food database 6L, as indicated bydashed lines in FIG. 3 .

In the case of mixing, the mixing time tm is preferably also adjusted tothe scaled quantity M of the food in a (computing) operation O5.Preferably, an empirically or experimentally determinedcorrelation/relationship between the mixing time tm and the quantity Mof the food, in particular a mixing factor fm, is used and/or(automatically) retrieved from the database system 6, in particular thefood database 6L.

It has been found that mixing is comparatively insensitive to variationsin quantity compared to the other groups of preparation. If the recipequantity M1 is decreased/reduced and/or if the scaling factor fs is lessthan 1, adjustment of the mixing time tm may be omitted.

If the recipe quantity M1 is increased and/or if the scaling factor fsis greater than 1, the mixing time tm1 should be increased, preferablyby means of a mixing factor fm, in particular to ensure aconsistent/unchanged mixing result.

Particularly preferably, when the recipe quantity M1 of the food isincreased by 50%, the mixing time tm is increased by 10%, preferablyaccording to the following equation:tm2=(M2/M1)tm1(1.1/1.5),with tm2 in particular in [s] as adjusted mixing time, tm1 in particularin [s] as mixing time according to recipe, M1 in particular in [kg] asquantity according to the recipe and M2 in particular in [kg] as scaledquantity.

The (mathematical) relationships, equations, tables and/or diagrams fordetermining, setting or adjusting the preparation parameters, inparticular the heating time ta, the chopping time tz and/or the mixingtime tm, are preferably electronically stored or saved—for example asfunctional equations or tables—in the data processing device 10R,particularly preferably a memory of the data processing device 10R.

If certain data, specifications, items of information, values,characteristics and/or parameters, in particular concerning a food to beused, are not available, cannot be retrieved and/or are incorrect,preferably preset (standard) values, characteristics and/or parametersare used. For example, in the case of missing information on thespecific heat capacity of a food, the specific heat capacity of water,i.e. approximately 4 kJ/(kg K), can be used. In this way, theerror-proneness of the proposed method is reduced.

As already explained, all preparation steps Z of the recipe R arechecked with regard to a possible setting or adjustment of thepreparation parameters.

In particular, after the setting or adjustment of a preparationparameter—on the basis of a further or fourth or last branching/decisionD4—it is checked whether a further preparation step Z ispresent/provided.

Once all preparation steps Z have been checked and, if necessary,adjusted, the fifth method step S5 or the setting or adjustment of thepreparation parameters is completed.

In a further or sixth method step S6, a plausibility check is carriedout and/or it is automatically checked whether the recipe R can becarried out with the set or adjusted preparation parameters. Inparticular, it is automatically checked whether the preparation step(s)Z can be carried out with the scaled quantity M2.

Preferably, it is automatically checked whether the scaled quantity M2of indivisible foods, such as eggs, is only present in integermultiples.

Preferably, it is automatically checked whether the quantities displayedby means of the user interface 10U are displayed rounded and/or with thepredefined unit of measurement. The measurement units, measurement unittypes and/or conversion factors for the measurement units can be storedin the database system 6, in particular in a measurement unit database.

Preferably, it is automatically checked whether the kitchen applianceused, in particular the vessel 20 of the kitchen machine 1, canhold/receive the scaled quantity M2 and/or is overfilled or underfilled,preferably by comparing the (holding) capacity V of the kitchenappliance with the scaled quantity M2 of the food, wherein the densityof the food may be taken into account.

Preferably, (food-specific) maximum quantities M_(max) can be specifiedfor one or more kitchen appliances and/or one or more preparation stepsZ, in particular wherein the scaled quantity M2 is compared with amaximum quantity M_(max) of the kitchen appliance to be used and/or amaximum quantity M_(max) for the preparation steps Z in order to checkwhether the preparation steps Z can be carried out.

For example, a (first) maximum quantity M_(max) may be specified for thechopping and/or mixing, wherein the chopping step Z can only be carriedout up to the maximum quantity M_(max) or, if the maximum quantityM_(max) is exceeded, the intended preparation result can no longer beachieved.

In addition, values or ranges may be specified at which an execution ofthe preparation step Z can only be carried out under certain conditionsand/or with additional measures.

For example, a scaled quantity M2 of a food that exceeds a predefinedvalue or a predefined threshold quantity M*, but is smaller than themaximum quantity M_(max), can still be chopped if a spatula/scraper isused. Such threshold values are shown in the diagram according to FIG. 6.

Preferably, the plausibility check is carried out after completion ofthe setting or adjustment of the preparation parameters for allpreparation steps Z. However, it is also possible that the plausibilitycheck is carried out additionally or alternatively after eachpreparation step Z and/or each setting or adjustment of the preparationparameters.

If the plausibility check is negative and/or the preparation step(s) Zcannot be performed with the scaled quantity M2, an error message, forexample, is output to a user preferably via the user interface 10U ofthe kitchen system 100, particularly preferably the display device 10D,and/or an alternative, in particular a highest possible, scaled quantityM2 is calculated and indicated.

In an optional seventh method step S7, (automatic) language correctionis performed, in particular to display the information by means of theuser interface 10U correctly in terms of language.

In a further or eighth or final method step S8, the scaled/adjustedrecipe R is preferably output or displayed to a user, in particular viathe user interface 10U of the kitchen system 100, especially preferablythe display device 10D.

In the following, a particularly preferred method variant is describedin which—in particular in addition to the setting or adjustment of thepreparation parameter(s)—one or more kitchen appliances to be used forthe preparation are automatically set or selected, in particular(exclusively) by means of the data processing device 10R.

As already explained at the beginning, one or more kitchen appliances tobe used for the preparation is/are preferably set or selectedautomatically as a function of the scaled quantity M2 and using theappliance parameter(s) and/or the appliance database 6G, in particularby (systematically) comparing the capacity V and/or the maximum quantityM_(max) of the kitchen appliances with the scaled quantity M2 of thefood.

With the proposed method, the number and/or the usage of the kitchenappliances used is preferably adjusted and/or optimized to a change inquantity and/or to the scaled quantity M2, in particular in order toreduce or minimize the (total) preparation time and/or the resourcesrequired and/or the energy consumption.

As explained above, the appliance database 6G comprises one or moreappliance parameters for the (different) kitchen appliances of thekitchen system 100.

Preferably, the appliance parameters for the kitchen appliances of thekitchen system 100 are already stored in the appliance database 6G atthe factory.

Additionally or alternatively, a user may add one or more kitchenappliances and/or data sets and/or appliance parameters to the appliancedatabase 6G, in particular via the user interface 10U.

Furthermore, it is possible that individual or all kitchen appliances ofthe kitchen system 100 are coupled or can be coupled to one another (interms of data connections) and/or that new kitchen appliancesautomatically or self-actingly connect (in terms of data connections) tothe database system 6 and/or the appliance database 6G, in particular insuch a way that the database system 6 and/or the appliance database 6Gis supplemented by the appliance parameters of the (new) kitchenappliance.

As already explained, an appliance parameter can be a technical and/orfood-specific function and/or property. For example, an applianceparameter can be a capacity V and/or a maximum quantity M_(max) for aspecific food or food group and/or for a technical or appliance-specificfunction, such as a heating function, a chopping function and/or amixing function.

However, the (food-specific) maximum quantity M_(max) of the kitchenappliances can also be determined using the food database 6L and/or bymeans of a food parameter, in particular the (bulk) density, the sugarcontent and/or starch content and/or the degree of swelling, and/or thecapacity V of the kitchen appliance, for determining, setting orselecting the kitchen appliance to be used.

Against this background, the food database 6L or a food parameter of thefood database, in particular the (bulk) density, the starch contentand/or sugar content and/or the degree of swelling, is optionallyused—in addition to the appliance database 6G and/or the applianceparameter—when determining, setting or selecting the kitchen applianceto be used, in particular in order to determine together with thecapacity V as appliance parameter the food-specific maximum quantityM_(max) of the kitchen appliance.

The determination, setting or selection of the kitchen appliance(s) tobe used for the preparation is preferably carried out immediately afterthe scaling of the recipe quantity M1 (fourth method step S4) and/orimmediately before the setting or adjustment of the preparationparameter(s) as a function of the scaled quantity M2 (fifth method stepS5).

As already explained at the outset, the recipe R contains an indicationof the recipe-specified or preset kitchen appliance for one or morepreparation steps Z.

In particular for the case that no scaling of the recipe quantity M1takes place, it is automatically and/or (exclusively) by means of thedata processing device 10R checked whether an alternative and/oradditional kitchen appliance to the recipe-specified kitchen applianceis to be used or can be used, preferably in order to reduce or minimizethe energy consumption and/or the preparation time.

If, for example, a preparation step Z is present multiple times in therecipe R and/or the recipe R has repetitive or identical preparationsteps Z, it is preferably automatically checked whether an alternativekitchen appliance with a larger capacity V and/or a larger maximumquantity M_(max) can be used compared to the recipe-specified kitchenappliance.

In the event that an alternative kitchen appliance with a largercapacity V and/or a larger maximum quantity M_(max) can be used, therepetitive or identical preparation steps Z are preferably combinedand/or carried out in one preparation step Z with the alternativekitchen appliance.

For example, the recipe R may provide for a sequential preparation ofseveral partial quantities of a food by means of a recipe-specifiedkitchen appliance, in order to prepare the total quantity of the food ina plurality of sequential preparation steps Z. In this case, analternative kitchen appliance with a larger capacity V and/or a largermaximum quantity M_(max) compared to the recipe-specified kitchenappliance is preferably selected, if available, in order to prepare theentire quantity of the food in a single preparation step Z.

This method, in particular the combination of a plurality of preparationsteps Z, allows subsequent preparation steps Z to be brought forward intime. In this way, the total preparation time is reduced.

In addition, it is possible that the recipe-specified kitchen appliancefreed up by the use of the alternative kitchen appliance is now(simultaneously) used elsewhere or for another or subsequent preparationstep Z, in particular in such a way that the other or subsequentpreparation step Z is brought forward in time and/or a plurality ofpreparation steps Z are carried out in parallel.

In the case of a quantity reduction and/or with a scaling factor fssmaller than 1, it is preferably automatically checked whether a smallerkitchen appliance than the recipe-specified kitchen appliance or akitchen appliance with a smaller capacity V and/or a smaller maximumquantity M_(max) than the capacity V or the maximum quantity M_(max) ofthe recipe-specified kitchen appliance can be used or is to be used, inparticular by (systematically) comparing the capacity V and/or themaximum quantity M_(max) of the kitchen appliances with the scaledquantity M2 of the food.

In the case that a smaller kitchen appliance can be used, the smallerkitchen appliance is selected and/or the preparation step Z is performedusing the smaller kitchen appliance.

Particularly preferably, the smallest possible kitchen appliance isautomatically selected and/or the kitchen appliance with the smallestcapacity V and/or the smallest maximum quantity M_(max) that is stillsufficient for the preparation of the scaled quantity M2 is selected. Inthis way, the resources required, in particular the energy consumption,is reduced compared to the use with the recipe-specified kitchenappliance.

Preferably, following the determination, setting or selection of thealternative, in particular smaller, kitchen appliance, the preparationparameters are automatically set or adjusted as a function of the scaledquantity M2 and using the food parameter, as already explained.

In the case of an increase in quantity and/or if the scaling factor fsis greater than 1, it is preferably automatically checked whether therecipe-specified kitchen appliance can still be used or can also be usedfor the scaled quantity M2, in particular by comparing the capacity Vand/or the maximum quantity M_(max) of the recipe-specified kitchenappliance with the scaled quantity M2 of the food.

In the case that the preparation of the scaled quantity M2 can beperformed by means of the recipe-specified kitchen appliance, preferablythe preparation parameter is then automatically set or adjusteddepending on the scaled quantity M2 and using the food parameter, asalready explained.

In the case that the recipe-specified kitchen appliance can no longer beused for the scaled quantity M2, and/or if the capacity V and/or themaximum quantity M_(max) of the recipe-specified kitchen appliance istoo small for the scaled quantity M2, it is preferably automaticallychecked whether a larger kitchen appliance and/or a kitchen appliancewith a larger capacity V and/or a larger maximum quantity M_(max) and/oran additional kitchen appliance to the recipe-specified kitchenappliance can be used or is to be used, in particular in order toprepare the scaled quantity M2 in a single preparation step Z.

Preferably, it is first automatically checked by a (systematic)comparison of the capacity V and/or the maximum quantity M_(max) of thekitchen appliances with the scaled quantity M2 whether a larger kitchenappliance and/or a kitchen appliance with a larger capacity V and/or alarger maximum quantity M_(max) can be used or is to be used.

In the case that a larger kitchen appliance can be used or is to beused, the larger kitchen appliance is preferably selected automaticallyand/or the preparation step Z is carried out by means of the largerkitchen appliance.

Particularly preferably, the next larger kitchen appliance isautomatically selected, and/or the kitchen appliance with the smallestcapacity V and/or the smallest maximum quantity M_(max) that is stillsufficient for preparing the scaled quantity M2 in a single preparationstep Z is automatically selected.

Consequently, the method can prevent that the recipe-specified kitchenappliance has to be used multiple times and thus the preparation timeincreases. In particular, the number of preparation steps Z can bereduced.

In addition, the recipe-specified kitchen appliance can be used foranother and/or subsequent preparation step Z by using an alternativekitchen appliance, in particular in such a way that the other and/orsubsequent preparation step Z is brought forward in time and/or aplurality of preparation steps Z are carried out in parallel. In thisway, the preparation time is reduced.

Particularly preferably, during or after the selection of an alternativekitchen appliance, it is automatically checked whether therecipe-specified kitchen appliance—freed up by the use of an alternativekitchen appliance—can be used for another and/or subsequent preparationstep Z, in particular in order to parallelize a plurality of preparationsteps Z.

In the case that the recipe-specified kitchen appliance can be used oris to be used for another and/or subsequent preparation step Z, theother and/or subsequent preparation step Z is preferably carriedout—particularly preferably in parallel—by means of the recipe-specifiedkitchen appliance.

In addition or alternatively, it is automatically checked whether anadditional kitchen appliance can be used or is to be used in addition tothe recipe-specified kitchen appliance, in particular if no largerkitchen appliance can be used, in order to prepare the scaled quantityM2 at the same time and/or in a single preparation step Z, and/or inorder to prepare the scaled quantity M2 by means of the recipe-specifiedkitchen appliance and the additional kitchen appliance at the same timeand/or in a single preparation step Z.

In the case that an additional kitchen appliance can be used in additionto the recipe-specified kitchen appliance, the additional kitchenappliance is preferably selected automatically and the scaled quantityM2 is prepared by means of the recipe-specified kitchen appliance andthe additional kitchen appliance, in particular at the same time and/orin a single preparation step Z.

Preferably, following the selection of an alternative and/or additionalkitchen appliance to the recipe-specified kitchen appliance, thepreparation parameter(s) is/are automatically set as a function of thescaled quantity M2 and using the food parameter(s), as explained above.

The proposed method makes it possible to prepare a quantity M2 of a foodthat has been scaled and/or adjusted compared to a recipe-specifiedquantity M1 in such a way that the preparation result, by automaticadaptation of the preparation parameter(s), has a consistent/constantquality compared to the preparation of the recipe-specified quantity M1and, moreover, the energy consumption and/or the total preparation timeis reduced or minimized by the optimized use of the kitchen appliances.

Individual aspects, features, method steps and method variants of thepresent technology can be implemented independently, but also in anycombination and/or sequence.

In particular, the present technology relates also to any one of thefollowing aspects which can be realized independently or in anycombination, also in combination with any aspects described herein.

-   -   1. Method for operating a kitchen system 100 for at least        partially automated preparation of food,    -   wherein a database system 6 is used comprising a recipe database        6R having a plurality of recipes R for preparing food,    -   wherein the recipes R of the recipe database 6R each contain an        indication of a recipe quantity M1 of the food and a preparation        parameter for one or more preparation steps Z,    -   wherein the kitchen system 100 performs the preparation of the        food based on the preparation parameter at least partially        automatically, and    -   wherein, based on a user input, a recipe R is selected from the        recipe database 6R and the recipe quantity M1 of the food is        scaled,    -   characterized    -   in that the database system 6 comprises a food database 6L with        at least one food parameter for the food, wherein the        preparation parameter is automatically determined as a function        of the scaled quantity M2 and using the food parameter, and/or    -   in that the database system 6 comprises an appliance database 6G        with at least one appliance parameter for a plurality of kitchen        appliances, wherein a kitchen appliance to be used for the        preparation is automatically determined as a function of the        scaled quantity M2 and using the appliance parameter.    -   2. Method according to aspect 1, characterized in that the        preparation parameter is a heating time ta for a preparation        step Z and/or in that a preparation step Z of the recipe R        comprises heating the food for a heating time ta.    -   3. Method according to aspect 2, characterized in that the food        parameter is a specific heat capacity c of the food and is used        to determine the heating time ta, in particular wherein the        specific heat capacity c is calculated using nutritional data in        the food database 6L.    -   4. Method according to aspect 2 or 3, characterized in that the        actual temperature Ti of the food at the beginning of the        preparation step Z is determined in order to determine the        heating time ta.    -   5. Method according to aspect 4, characterized in that the        actual temperature Ti is determined on the basis of the number N        of previous preparation steps Z, a cooling rate rc and/or a        mixing temperature Tm established by mixing a plurality of        foods.    -   6. Method according to one of the preceding aspects,        characterized in that when scaling the recipe quantity M1, the        vaporization rate rv of the food is used as food parameter, the        specific enthalpy of vaporization h of the food is used as food        parameter and/or the power P of the kitchen appliance is used as        appliance parameter.    -   7. Method according to one of the preceding aspects,        characterized in that the recipe R contains an indication of a        minimum quantity M_(min) of the food for one or more preparation        steps Z and/or the appliance database 6G contains an indication        of a capacity V and/or a maximum quantity M_(max) of the food        for one or more kitchen appliances, preferably wherein the        scaled quantity M2 is at least as large as the minimum quantity        M_(min) and/or at most as large as the maximum quantity M_(max).    -   8. Method according to one of the preceding aspects,        characterized in that the preparation parameter is a chopping        time tz for a preparation step Z and/or in that a preparation        step Z of the recipe R comprises chopping the food for a        chopping time tz.    -   9. Method according to aspect 8, characterized in that a        preferably empirically determined relationship between the        chopping time tz and the quantity M of the food, in particular a        chopping factor fz, from the database system 6, in particular        the food database 6L, is used to determine the chopping time tz.    -   10. Method according to one of the preceding aspects,        characterized in that the preparation parameter is a mixing time        tm for a preparation step Z and/or in that a preparation step Z        of the recipe R comprises mixing the food for a mixing time tm,        wherein a preferably empirically determined relationship between        the mixing time tm and the quantity M of the food, in particular        a mixing factor fm, from the database system 6, in particular        from the food database 6L, is used to determine the mixing time        tm.    -   11. Method according to one of the preceding aspects,        characterized in that the kitchen appliances in the appliance        database 6G are each assigned at least one technical and/or        food-specific function and/or property, a power P, a temperature        range, a capacity V and/or a maximum quantity M_(max) of a food        and/or a food group as appliance parameters.    -   12. Method according to one of the preceding aspects,        characterized in that the recipes R of the recipe database 6R        each contain an indication of a recipe-specified kitchen        appliance, wherein it is automatically checked, as a function of        the scaled quantity M2 and using a capacity V and/or a maximum        quantity M_(max) as appliance parameter, whether an alternative        and/or additional kitchen appliance to the recipe-specified        kitchen appliance is to be used.    -   13. Method according to aspect 12, characterized in that, in the        case of a quantity reduction, it is checked whether a smaller        kitchen appliance than the recipe-specified kitchen appliance is        to be used, and/or that, in the case of a quantity increase, it        is checked whether the recipe-specified kitchen appliance can        still be used or a larger and/or additional kitchen appliance to        the recipe-specified kitchen appliance is to be used.    -   14. Kitchen system 100 for at least partially automatic        preparation of food,    -   wherein the kitchen system 100 comprises a user interface 10U        and a data processing device 10R,    -   wherein the data processing device 10R is data-connected or        connectable to a recipe database 6R comprising a plurality of        recipes R, a food database 6L comprising at least one food        parameter for the food and/or an appliance database 6G        comprising at least one appliance parameter for a plurality of        kitchen appliances,    -   wherein a recipe R of the recipe database 6R is selectable via        the user interface 10U, and    -   wherein the kitchen system 100 comprises a control device 10S        for executing a recipe R of the recipe database 6R at least        partially automatically,    -   characterized    -   in that the kitchen system 100 is designed for carrying out the        method according to one of the preceding aspects.    -   15. Computer program product comprising instructions which, when        the program is executed by a data processing device 10R, cause        the data processing device to perform the method of any one of        aspects 1 to 13.

LIST OF REFERENCE SIGNS

-   -   100 Kitchen system    -   1 Kitchen machine    -   2 Mixer/Blender    -   3(A-C) Pot    -   4(A-C) Pan    -   5 Mobile device    -   6 Database system    -   6G Appliance database    -   6L Food database    -   6R Recipe database    -   10 Base station    -   10A Receptacle    -   10B Input device    -   10C Power cord    -   10D Display device    -   10E Electric motor    -   10K Communication device    -   10M Measuring device    -   10N Power supply unit    -   10R Data processing device    -   10S Control device    -   10U User interface    -   10W Shaft    -   10X First electrical connection    -   10Y Second electrical connection    -   20 Vessel    -   20B Bottom    -   20D Lid    -   20G Handle    -   20H Heating system    -   20R Stirrer    -   20W Wall    -   20X First electrical connection    -   20Y Second electrical connection    -   A Central axis    -   C Heat capacity    -   c Specific heat capacity    -   D(1-4) Branching/Decision    -   fs Scaling factor    -   fz Chopping factor    -   G(1-4) Appliance identifier    -   h Specific enthalpy of vaporization    -   L(1-3) Food identifier    -   M Amount/Quantity    -   M1 Recipe quantity    -   M2 Scaled quantity    -   M_(min) Minimum quantity    -   M_(max) Maximum quantity    -   M* Threshold quantity    -   Mr1 Remaining quantity (recipe)    -   Mr2 Remaining quantity (scaled)    -   Md1 Recipe quantity    -   Md2 Scaled quantity    -   N Number of preparation steps    -   O(1-5) (computing) operation    -   P Power    -   R Recipe    -   rc Cooling rate    -   ry Vaporization rate    -   S(1-8) Method step    -   T Temperature    -   Ti Actual temperature    -   Tm Mixing temperature    -   Tz Target temperature    -   ΔT Temperature increase    -   t Time    -   ta Heating time    -   ta1 Recipe-specified heating time    -   ta2 Scaled heating time    -   Δta Heating time change    -   Δt_(N) Time span    -   tm Mixing time    -   tm1 Recipe-specified mixing time    -   tm2 Scaled mixing time    -   tz Chopping time    -   tz1 Recipe-specified chopping time    -   tz2 Scaled chopping time    -   Δtz Chopping time change    -   V (Holding) capacity    -   x Mass fraction    -   Z(1-3) Preparation step    -   ZR Preparation chamber

The invention claimed is:
 1. A method to operate a kitchen system for atleast partially automated preparation of food, the kitchen systemcomprising a user interface, a data processing device and a controldevice, the method comprising: connecting the data processing device toa database system, the database system comprising a recipe databasehaving a plurality of recipes for preparing food, wherein the databasesystem comprises an appliance database with at least one applianceparameter for respective ones of a plurality of kitchen appliances, theappliance parameter being at least one of a capacity and a food-specificmaximum quantity for one of the plurality of kitchen appliances;selecting, based on a user input received via the user interface, arecipe from the recipe database, wherein the recipes of the recipedatabase each contain an indication of a recipe quantity of the food anda preparation parameter for one or more preparation steps; specifying,based on another user input via the user interface, at least one of anumber of servings or a number of persons for which the selected recipeis to be performed; automatically scaling, by the data processingdevice, the recipe quantity of the food based on at least one of thenumber of servings and persons; automatically selecting, by the dataprocessing device, one or more of the plurality of kitchen appliances tobe used for the preparation of the food by comparing at least one of thecapacity and the maximum quantity of the selected one or more kitchenappliances with the scaled quantity of food; and performing,automatically and by one or more components of the kitchen system, atleast a portion of the preparation of the food based on the preparationparameter, the automatic performing of the at least a portion of thepreparation of the food including one or more of: automaticallycontrolling a temperature of at least one of the one or more of theplurality of kitchen appliances and a time for the food at thetemperature, automatically controlling an electric motor and speedthereof of at least one of the one or more of the plurality of kitchenappliances, automatically controlling a rotational speed or time for astirrer of at least one or the one or more of the plurality of kitchenappliances, automatically controlling a heating time by a heating systemof at least one of the one or more of the plurality kitchen appliances.2. The method according to claim 1, wherein the recipe contains anindication of a minimum quantity of the food for one or more preparationsteps.
 3. The method according to claim 1, wherein the kitchenappliances in the appliance database are each assigned as applianceparameters at least one of: a technical or food-specific function orproperty, a power and a temperature range.
 4. The method according toclaim 1, wherein the recipes of the recipe database each contain anindication of a recipe-specified kitchen appliance, the method furthercomprising automatically checking, as a function of the scaled quantityand using at least one of the capacity and the maximum quantity asappliance parameter, whether an alternative or additional kitchenappliance to the recipe-specified kitchen appliance is to be used in theperforming of the preparation of the food.
 5. The method according toclaim 4, wherein when there is a quantity reduction, the method furthercomprising checking whether a smaller kitchen appliance than therecipe-specified kitchen appliance is to be used in the performing ofthe preparation of the food.
 6. The method according to claim 4, whereinwhen there is a quantity increase, the method further comprisingdetermining whether the recipe-specified kitchen appliance can still beused or whether a larger or additional kitchen appliance to therecipe-specified kitchen appliance is to be used in the performing ofthe preparation of the food.
 7. The method according to claim 1, whereina kitchen appliance of the plurality of kitchen appliances isautomatically selected from the appliance database that has at least oneof a sufficiently large capacity and a sufficiently large maximumquantity for the scaled quantity.
 8. The method according to claim 1,wherein a kitchen appliance of the plurality of kitchen appliances witha smallest capacity that is still sufficient for preparing the scaledquantity is selected.
 9. The method according to claim 4, wherein whenthe recipe comprises repetitive or identical preparation steps, themethod further comprises automatically checking whether an alternativekitchen appliance with at least one of a larger capacity and a largermaximum quantity can be used compared to the recipe-specified kitchenappliance, wherein the repetitive or identical preparation steps are atleast one of combined and carried out in one preparation step with thealternative kitchen appliance.
 10. The method according to claim 1,wherein the database system comprises a food database with at least onefood parameter for the food, the food parameter being a density, ahardness, a elasticity, a melting temperature, a boiling temperature, aspecific heat capacity, a specific enthalpy of vaporization, a thermalconductivity, a solubility, a nutritional value, a starch content, asugar content, a nutrient content, a water content, a degree ofswelling, a chopping capability or a divisibility, wherein, whenselecting the one or more kitchen appliances to be used, the foodparameter of the food database is used together with the capacity asappliance parameter to determine the food-specific maximum quantity ofthe one or more kitchen appliances.
 11. A method to operate a kitchensystem for at least partially automated preparation of food, the kitchensystem comprising a user interface, a data processing device, and acontrol device, the method comprising: connecting the data processingdevice to a database system comprising a recipe database with aplurality of recipes for preparing food and further comprising a fooddatabase with at least one food parameter for the food; selecting, basedon a user input via the user interface, a recipe from the recipedatabase, wherein the recipes of the recipe database each contain anindication of a recipe quantity of the food and a preparation parameterfor one or more preparation steps; specifying, based on another userinput via the user interface, at least one of the number of servings andthe number of persons for which the selected recipe is to be performed;automatically scaling, by the data processing device, the recipequantity of the food based on at least one of the number of servings andpersons; automatically scaling, by the data processing device, thepreparation parameter as a function of the scaled quantity and by usingthe food parameter; automatically selecting, by the data processingdevice, one or more of a plurality of kitchen appliances of the kitchensystem to be used for the preparation of the food by comparing at leastone of a capacity and a maximum quantity of the selected one or morekitchen appliances with the scaled quantity of food; and performing,automatically and by the selected one or more kitchen appliances of thekitchen system, at least a portion of the preparation of the food basedon the preparation parameter, the automatic performing of the at least aportion of the preparation of the food including one or more of:automatically controlling a temperature of one or more of the selectedone or more kitchen appliances of the kitchen system and a time for thefood at the temperature, automatically controlling an electric motor andspeed of the electric motor of one or more of the selected one or morekitchen appliances of the kitchen system, automatically controlling arotational speed or time for a stirrer of one or more of the selectedone or more kitchen appliances of the kitchen system, automaticallycontrolling a heating time by a heating system of one or more of theselected one or more kitchen appliances of the kitchen system.
 12. Themethod according to claim 11, wherein the preparation parameter is aheating time for a preparation step or wherein a preparation step of therecipe comprises heating the food for a heating time.
 13. The methodaccording to claim 12, wherein the food parameter is a specific heatcapacity of the food and is used to determine the heating time.
 14. Themethod according to claim 13, wherein the specific heat capacity iscalculated using nutritional data in the food database.
 15. The methodaccording to claim 12, wherein an actual temperature of the food at abeginning of the preparation step is determined in order to determinethe heating time, wherein the actual temperature is determined on thebasis of at least one of the number of previous preparation steps, acooling rate or a mixing temperature established by mixing a pluralityof foods.
 16. The method according to claim 11, wherein at least one ofa vaporization rate of the food being used as food parameter and aspecific enthalpy of vaporization of the food being used as foodparameter, is used when scaling the recipe quantity.
 17. The methodaccording to claim 11, wherein the preparation parameter is a choppingtime for a preparation step or wherein a preparation step of the recipecomprises chopping the food for a chopping time, wherein a relationshipbetween the chopping time and the quantity of the food from the databasesystem is used to determine the chopping time.
 18. The method accordingto claim 11, wherein the preparation parameter is a mixing time for apreparation step or wherein a preparation step of the recipe comprisesmixing the food for a mixing time, wherein a relationship between themixing time and the quantity of the food from the database system isused to determine the mixing time.
 19. A kitchen system adapted to atleast partially automatically prepare food, comprising: a user interfaceand a data processing device, the data processing device configured tobe data-connected or connectable to a recipe database comprising aplurality of recipes for preparing food, the recipes of the recipedatabase each containing an indication of a recipe quantity of the foodand a preparation parameter for one or more preparation steps; the dataprocessing device further configured to be data-connected or connectableto at least one of a food database comprising at least one foodparameter for the food and an appliance database comprising at least oneappliance parameter for a plurality of kitchen appliances; wherein: arecipe of the recipe database is selectable via the user interface, atleast one of the number of servings and the persons for which theselected recipe is to be performed can be specified via the userinterface, and the kitchen system is configured to automatically scalethe recipe quantity of the food based on at least one of the number ofservings and persons; the kitchen system is configured to automaticallyselect one or more of the plurality of kitchen appliances to be used forthe preparation of the food by comparing at least one of the capacityand the maximum quantity of the selected one or more kitchen applianceswith the scaled quantity of food; and a control device configured toexecute a portion of a recipe from the recipe database automatically,wherein the automatic control includes one or more of: automaticallycontrolling a temperature and a time for the food at the temperature,automatically controlling an electric motor speed, automaticallycontrolling a rotational speed or time for a stirrer, automaticallycontrolling a heating time of a heating system; wherein the kitchensystem is further to automatically determine at least one of: a kitchenappliance to be used for the preparation as a function of the scaledquantity and by using at least one of a capacity and a food-specificmaximum quantity of the kitchen appliance as appliance parameter, andthe preparation parameter, by the data processing device, as a functionof the scaled quantity and by using the food parameter.